奇琴伊察
墨西哥遗址
附近景点与去处
卡斯蒂略金字塔
pyramid in Chichén Itzám
Balankanche
Maya cave site in Yucatán, Mexico
埃克巴蘭
archaeological site in Mexico
吉比尔查尔通
Maya archaeological site
Acanceh
Maya archaeological site
Mérida Cathedral
cathedral in Mérida, Yucatán, Mexico
墨西哥梅里達聖殿
temple of the LDS church
Estadio Carlos Iturralde
multi-use stadium in the Mexican city of Mérida, Yucatán
Gran Museo del Mundo Maya
A museum dedicated to Mayan culture in Mérida, Mexico
Antimonumenta
anti-monument in Mérida, México
Palacio Canton
餐饮
La Barra de Huniik
It's next door to sibling Huniik, but La Barra de Huniik dances to its own beat. Designed to mimic an omakase, the small space sports a fresh, contemporary Yucatán feel, and while the mood is light, the team is laser focused on ingredient quality and execution. Presented as a tasting menu that can be self-directed or chosen by the chef, courses are centered around corn. A tender yellow corn tortilla is given a bold boost thanks to a grilled hoja santa leaf filled with herbs and crumbled chicharrón, while duck and heirloom tomato present a punchy and unexpected riff on cochinita pibil. A tamal
官网Pueblo Pibil
Nestled in Tixkokob in a converted 18th-century mansion, Pueblo Pibil is a charming spot spotlighting authentic Yucatecán dishes and utilizing the al Pib technique of cooking in an underground hearth-style pit. The meat, buried for more than 15 hours on fire with chukum and catzín wood, plus oak leaves and jabín, is the reason you're here. Chef Silvio Campos, widely considered the "mastro of the pibil," is perhaps best known for his cochinita pibil, or slow-roasted pork. It's marinated in citrus, then braised and wrapped in banana leaves before being roasted over the fire for an impossibly ten
Pancho Maiz
This outwardly unassuming little bakery cafe is more ambitious than it appears, with Chefs Xóchitl Valdés and Selena Cadenas at the helm. Casual and friendly, they offer typical breakfast and lunch fare, elevated by the use of quality local ingredients, with a particular focus the local native corn varieties, which they nixtamalize and mill in-house to make a variety of tortillas and other masa-based preparations, from a tetela filled with pork adobado to chicken flautas bathed in mole. The cooking is simple, but shows an edge of refinement in presentation and technique, making typical dishes
官网Taquerías Kisín
This bustling taqueria outside the city center of Merida draws a crowd, with hungry diners all here for a taste of Chef Roberto Solis' signature taco style. Dubbed "pastor negro," Solis takes trompo-style cooked pork and enhances it with the local spice paste of recado negro, a staple in Yucatán cuisine. Meat may be enjoyed as tacos, tortas, nachos or even gyros. Empanadas, made with yellow masa and flecked chayo, or Mayan spinach, are filled with gooey queso de bola and served with a roasted tomato salsa, make a perfect snack. Tacos are a must, as are the house-bottled agua frescas, especiall
官网Nectar
Located inside the attractive Plaza Jardin, with a stylish lofted interior and a spacious open kitchen, this striking restaurant was the proving ground that established Chef Roberto Solis’s status as one of the leading lights of modern Yucatecan gastronomy. The contemporary menu, offered either à la carte or as a 5- or 7-course tasting, encompasses traditional ingredients and flavors alongside global influences, as in crispy pork belly castacán with charred pineapple and xcatic chili, house-made rigatoni with lobster and foie gras, or an intriguing sweet finale of recado negro pavlova with car
官网Micaela Mar y Leña
The name gives a clear outline of what expect at this lively eatery, located in a restored casona, serving up an enticing assortment of high-quality seafood and wood-fired cooking. Fitting the homey aesthetic, the hospitality is welcoming and warm, an excellent match for the rustic, satisfying cooking. Local seafood is offered in various guises, from vibrant ceviches and aguachiles, to marinated octopus skillfully charred on the grill. Meatier offerings impress as well, as in tacos filled with duck tinga, or a juicy seared skirt steak paired with refried beans, bacon and longaniza de Valladoli
官网Ramiro Cocina
Your first sight approaching this humble establishment will be the chalkboard outside, bearing the small menu written daily, and that sets the appropriate tone for this easygoing, personable spot. The unifying element is the masa, transformed into a handful of quesadillas, tacos and empanadas, with much of the offerings being vegetable focused. Particulars will depend on the produce of the season, ranging from nopales to eggplant, though meatier options like quesabirria hit their mark as well. The variety of refreshing aguas frescas (e.g. guava and grapefruit watermelon) and welcoming staff ar
官网Nol
Located in front of Santa Lucía Park in the heart of bustling Mérida, Nol has an endearing old-world charm thanks to warm wood wainscoting, tile floors and rustic decor. Chef Eric Bautista highlights local culinary traditions while reimagining them with touches of modernity. The compact menu may shift with the seasons but it's always creative, as seen in dishes like tetelas filled with pressed pork crackling and Oaxacan cheese over a pistachio papadzul sauce dressed with epazote oil. From the first bite, perhaps a sope with diced tomatoes and salsa macha, to the final taste of sponge cake with
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